Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Tank 7 Clone	Saison	5.5 Gallons	1.073	1.015	7.63	41.11	6.25 °L	275K	44
Author: SchuBrew Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: Corn Sugar Priming Amount: 4oz Creation Date: 11/8/2012 5:04 PM Notes: Based off this http://www.homebrewtalk.com/f71/boulevard-smokestack-series-tank-7-farmhouse-ale-clone-250256/index11.html#post4570389
Hop Notch Clone	American IPA	4 Gallons	1.066	1.015	6.62	71.54	14.26 °L	253.5K	21
Author: A-ville Brewman Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/22/2012 11:31 AM Notes:
NEIPA Hoppy ( Juicy) - Braumeister 20L	Specialty IPA: New England IPA	21 Litres	1.069	1.019	6.6	48.53	4.75 °L	171.8K	89
Author: AnteK Boil Size: 25 Litres Boil Time: 70 Boil Gravity: 1.058 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 11/13/2015 2:47 PM Notes: BIAB method for Braumeister 20l, efficiency 73/75 % total Water: 28l. (Hoppy NEIPA Juice, its a cloudy beer) 27l to mash / Mash PH 5.4/5.5 No sparge Boil PH 5.2 Aerate the wort with pure oxygen or filtered air and pitch the yeast. Fermentation at 20 to 22c˚"7/10 days" Dry Hop 22c˚ (*1st Dry Hop at around 1.025/1.022 50g Amarillo, after two days put the *2nd Dry Hop for two more days” 50g Galaxy 50g Citra Cold crash! Purging the hops until cleaned. It usually takes 7 to 10 days.
Great Lakes Christmas Ale Clone	Winter Seasonal Beer	6 Gallons	1.071	1.017	7.16	30.71	10.98 °L	74.2K	169
Author: Cameron Boil Size: 8.11 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/30/2015 8:44 PM Notes: I call this one Weihnachtsbier which is Christmas Beer in German. You will be delighted with the results of this recipe. resist temptations to throw in more honey in than the recipe says. Too much honey will make the beer too dry and more alcohol forward than it needs to be. I looked up how to make cinnamon or ginger tea, which is what we are doing in the wort, and it seems that putting them in at 15 minutes left in the boil and leaving them in for 15 minutes after flame out makes the best sense. The video I made on YouTube says 60 minutes but I've changed it since I made that video. Great Holiday beer. Cheers !
NEIPA - Tired Hands Milkshake	American IPA	6.5 Gallons	1.056	1.011	5.87	72.32	3.56 °L	74.1K	56
Author: mystikhybrid Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/31/2016 9:00 PM Notes: Update 2: Dry hop schedule is first addition at 36-48 hours into fermentation (to scrub O2 and oil biotransformation) , next dirrctly in keg for aroma. Update 1: changed bemla+blueberyy to citra+apricot/peach Changed to poland spring water, reduced gypsum from 3 to 1.5 Changed yeast to london III You want a high CaCl for this style. My water goes like this, and should be a safe bet if you havent tested your water: 3g CaCl 3g Gypsum 0.5 g Epsom Salts If the pH is too high, this usually means adding acid malt (~1% of the grist for every intended .1 drop) If the pH is too low I add chalk (which should ideally be dissolved in carbonated water first) or baking soda (which can be added directly to the mash). https://www.reddit.com/r/Homebrewing/comments/4wbz2g/th_milkshake_inspired_beer_sort_of/ http://threegodsbrewing.com/2016/05/02/musings-on-ne-style-ipas/ http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html
Julius | Tree House Brewing (approximation) Braumeister 20L	American IPA	21 Litres	1.068	1.017	6.64	42.53	4.97 °L	50.8K	58
Author: AnteK Boil Size: 25 Litres Boil Time: 70 Boil Gravity: 1.057 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/16/2017 1:35 PM Notes: BIAB method for Braumeister 20l, efficiency 70 % total Water: 28l. (Hoppy NEIPA Juice, its a cloudy beer) 27l to mash / Mash PH 5.4 No sparge Boil PH 5.2 Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 20c˚"10/15 days" Dry Hop "5 days" 22c˚ (*1st Dry Hop at Krausen, 3˚ day of fermentation) 50g Simcoe *2nd Dry Hop at Stable Gravity (5 days) 50g Citra 50g Mosaic CO2 level 2.4 vols.
Mango Blonde Ale V2.2	Blonde Ale	6 Gallons	1.044	1.007	4.77	21.99	3.73 °L	35.8K	36
Author: Jeremiah White Boil Size: 7.44 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/24/2016 10:32 PM Notes: If Cara Blonde is not available to you, use 10L. Galaxy is pivot-able to this recipe, I suggest not substituting for it. Works well with Kolsch yeasts too. Won the Brewmaster wars in Fort Walton Beach July 2017 with WLP029 rather than S05.
Stone & Wood Pacific Ale	American Pale Ale	20 Litres	1.046	1.008	5.05	15.61	4.63 °L	35.1K	26
Author: Murpho Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/24/2016 3:22 AM Notes:
Hoppy Mango Kettle Sour	Mixed-Fermentation Sour Beer	21 Litres	1.053	1.008	5.96	10.12	5.04 °L	34K	15
Author: AnteK Boil Size: 25 Litres Boil Time: 70 Boil Gravity: 1.045 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/1/2017 3:29 PM Notes: BIAB method for Braumeister 20l, efficiency 75 % total Water: 27l. 28l to mash / Mash PH 5.3/5.4 No sparge After mash is complete add (lactic acid) until Wort P.H = 4.5 Add Lactobacillus or 200 grm of milled pilsen malt in a hopbag, leave the wort at 40C˚for 24/30 hr. until Ph drops to 3.3/3.4 Time to boil for 70 min Chill the wort at 22C˚, aerate the with pure oxygen or filtered air and pitch the yeast. Ferment at 22c˚"7/10 days" Dry Hop "5 days" 22c˚ 2 kg Mango pure in hopbag Final PH: 3.4/3.6 CO2 level 2.8 vols.
Milkshake Style IPA Clone	American IPA	6 Gallons	1.078	1.025	7.05	56.68	7.06 °L	28.7K	3
Author: umakemyheadhurt Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/5/2017 6:37 PM Notes: 1. Be sure to crush the oat malt well as it tends to crush differently than the barley. 2. Use around a 1:2 sulfate to chloride water profile. 3. Add green apple puree towards the beginning of the boil. This adds pectin to create haze and body. 4. Add flour with 20 minutes left in the boil. See note below. 5. Add the lactose sugar with 10 minutes left in the boil. 6. Do not add fining. 7. Add whirlpool hops slowly over a 45 minute period starting at flameout, keeping the whirlpool moving the whole time. 8. Ferment in the warm range 9. Add half of dry hops in 2-3 days, when the krausen is still high. 10. 4-6 days later, when fermentation is mostly done, rack into a secondary on top of vanilla bean and fruit puree. 11. Allow to condition on the fruit alone for 4-6 days, then add the rest of the dry hops. 12. Cold crash and package 4-7 days later. Target fermeter volume is 6+ gallons to end up with 5 gallons after all the loss to dry hopping and fruit etc. Use at least a 6.5 gallon fermenter. Add a few drops of Fermcap-S to prevent blowoff. Flour in the boil tends can make sticky dough balls. Wondra Flour dissolves better than regular flour. Use a sifter if you have one and add slowly. Tired Hands Milkshakes only use Citra and Mosaic hops. Consider adding Simcoe for dankness. Consider substituting Galaxy or Azzaca for the Citra for a more mango candy sweet, less citrus hop profile.
NEIPA | Tired Hands Milkshake (approximation) Braumeister 20L	Double IPA	21 Litres	1.07	1.021	6.42	56.83	6.27 °L	24K	22
Author: AnteK Boil Size: 25 Litres Boil Time: 70 Boil Gravity: 1.063 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 3/20/2017 1:48 AM Notes: My recipes are all elaborated for Speidel Braumeister 20L The recipes clones are sometimes a little different from the original but adjusted according to the final result. BIAB method for Braumeister 20l, efficiency 70 % total Water: 28l. (Hoppy NEIPA Juice, its a cloudy beer) Mango 15 min in the boil 26l water to mash / Mash PH 5.3 3l to sparge Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 22c˚"7/15 days" The end of the primary fermentation Dry Hop "7 days" 22c˚ Vanilla Bean Mango fruit Galaxy Citra Mosaic CO2 level 2.2 / 2.5 vols.
Zatarain's Root Beer - Non-Alcoholic, Keg Instructions	No Profile Selected	5 Gallons	1.046	1.013	4.27	0	3.99 °L	23.9K	0
Author: kcpup Boil Size: 3 Gallons Boil Time: N/A Boil Gravity: 1.077 Efficiency: 100 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/22/2012 8:15 PM Notes: This is for non-alcoholic root beer using one full bottle Zatarain's root beer extract. I use RO water/filtered water for best flavor. Heat 3 gallons water to about 150 degrees. Get all honey out of containers by sloshing warm water in container after emptying out into brew pot. Add in the sugars. Then add root beer extract. Get ALL the extract out of bottle by sloshing water in the bottle with cap on to get all the last drops. After each of above steps, stir well! In a corny keg, add the remaining 2 gallons of room temp RO water. When all above ingredients have been mixed well on stovetop, turn off heat and remove from the warm burner. Add vanilla extract and stir again to blend and incorporate. Pour the entire contents of pot into the corny containing the last 2 gallons of water. The pouring should blend all 5 gallons of liquid together well. Let cool and force carb to about 3.5-4.0 volumes. Alternatively, and to speed carbonation (takes longer than beer due to sugar content), chill the 3 gallons in pot in fridge after the stirring step. Leave in fridge and go ahead and force carbonate the 2gallons of water in the keg. Once carbed to 3.5-4, SLOWLY pour (so slow, like 16 oz at a time) the chilled mixture into the keg. If you don't go crazy slow, there will be a "boil over" effect and is it sticky and messy! Finish carbing and enjoy. You'll need LONG line length to serve without too much foam! The Maltodextrin amount recommended (and higher than I've ever tried...before just 2 oz) by AHA poster. It made ALL the difference! This was best root beer I've made. This keg almost kicked at the party, almost keeping up with the beer! Will always use this amount of maltodextrin from now on.
Marshmallow Stout	Imperial Stout	5 Litres	1.092	1.014	10.29	46.15	44.28 °L	22.9K	17
Author: Mack Boil Size: 7 Litres Boil Time: 60 Boil Gravity: 1.066 Efficiency: 85 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/3/2016 11:23 PM Notes: Sugar in fermentables are calculated from marshmallows added to boil.
Bavarian Hefeweizen	Weizen/Weissbier	5.25 Gallons	1.044	1.011	4.45	13.29	3.65 °L	22.7K	20
Author: kcpup Boil Size: 7.25 Gallons Boil Time: 90 Boil Gravity: 1.032 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/7/2012 3:18 PM Notes: Ferment at 62 degrees per Jamil. Mash at 152 per Jamil. 90 minute boil. Original recipe calls for .75 oz Hallertau (4.3%aa) at 60, .25 at 5 minutes. Carbonate to 2.5 to 3 volumes
Heady Topper BYO Clone - Braumeister 20l	Imperial IPA	21 Litres	1.077	1.012	8.54	81.59	6.19 °L	22.2K	7
Author: AnteK Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.061 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: Forced Carbonation Priming Amount: Keg with 12.54 PSI Creation Date: 12/14/2015 11:35 AM Notes: My recipes are all elaborated for Speidel Braumeister 20L The recipes clone are sometimes a little different from the original but are adjusted according to the final result. BIAB method for Braumeister 20l, efficiency 75 % total Water: 28l. 25l to mash 3l to sparge Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 20 c˚ 5/7days First Dry Hop "5 days" at 20c˚ Cascade Simcoe Second Dry Hop "5 days" at 20c˚ Amarillo Columbus Simcoe Cold crash "5 days" at 0c˚
Kona Big Wave Clone	American Pale Ale	4.5 Gallons	1.059	1.016	5.54	40.55	7.07 °L	20.1K	11
Author: bam51888 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/18/2015 10:41 PM Notes: 5.0 gal Strike @ 160 1 gal grain absorption loss 1.5 gal sparge @ 170 Dry Hop 2oz @ day 14 Cold Crash Day 18 for 48 hrs Into Keg Day 21
Jamil's Tripel	Belgian Tripel	5.25 Gallons	1.092	1.017	9.85	29.17	5.14 °L	20K	13
Author: kcpup Boil Size: 6.75 Gallons Boil Time: 90 Boil Gravity: 1.072 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/11/2012 6:02 AM Notes: Going to have to mash at a ratio of 2.4 qt/lb to fit into mash tun. Do rest as sparge.
Caribou Slobber (All Grain)	American Brown Ale	6 Gallons	1.056	1.014	5.57	38.2	20.59 °L	19.8K	12
Author: Ozarks Mountain Brewery Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/10/2012 4:50 AM Notes: its not this dark, lighting was bad, it should be brown, near the color of chocolate
Aecht Schlenkerla Rauchbier Clone	Märzen	22 Litres	1.055	1.012	5.73	22.94	23.03 °L	19.7K	6
Author: marco@ormgas.com Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/3/2016 10:46 AM Notes:
Moktoberfest V2.8	Oktoberfest/Märzen	6 Gallons	1.05	1.01	5.23	22.93	8.46 °L	19.6K	14
Author: Jeremiah White Boil Size: 7.4 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 61 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/12/2016 7:15 PM Notes: Style notes: Munich up to 50% Pilsner and/or 2 Row to balance Cara-Vienna up to 7% Crystal for color up to 10% Hallertau, Saaz, and Tettnanger hops
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